I have a love affair with popcorn. It has been ongoing since childhood and I don’t think it will ever stop.

If there was one food I could eat for the rest of my life, popcorn would be at the top of the list. Savory, sweet, buttery…I don’t think there is a variety that I’ve ever met that I haven’t absolutely loved.

The perfect crunch, just the right amount of seasoning, paired with a glass of wine…forget about it. I’m toast.

I’ve tried all of the cooking methods - microwave, air popped, over the campire, stove top. My favorite way to cook popcorn is on the stove top using coconut oil. I prefer this method for the perfect crunch, the richness and the health factor of using coconut oil vs. canola oil.

For quite some time, I’ve been on the hunt for the perfect savory, herby recipe and after much trial and error, I’ve found it! Of course, I had to share with you! The original recipe is from I Can You Can Vegan and I’m in love! With a couple of changes to the original recipe, this is my go-to!

So, if you are a popcorn lover, like I am, read on friends and enjoy!